Kitchen Theory and Operations

Course description

Students gain an understanding of the basics of food preparation, equipment safety, sanitation, hygiene, nutrition, and the overall operation of a commercial kitchen. Students develop essential skills, knowledge, and professional attitudes required to work as part of a hospitality team in a live kitchen environment

Students registering for credit courses for the first time must declare a program at the point of registration. Declaring a program does not necessarily mean students must complete a program, individual courses may be taken for skill improvement and upgrading.

For more information, please contact Continuing Education